Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

350g jar tomato sauce for pasta

Method

Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

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Comments, questions and tips

Love this recipe, although I tweak it a bit. I finely chop half the courgettes, grate the rest which gives a bit more texture. Prefer a homemade tomato sauce to which I add mushrooms. I use dried lasagne sheets that don't need pre-cooking. I use a tub of quark instead of the other cheeses for a healthier option, use some to blob on the top.

11sk11

13th Jun, 2017

5.05

very tasty! i grated some nutmeg into the courgette/cheese mixture and used fresh lasagne sheets so didn't have to get annoyed with dried ones sticking together when boiling :) will definitely make again

catherinefleischer24

6th Jun, 2017

3.8

Very yummy. Took 50 mins to make.
Be careful to keep lasagne sheets from sticking- continually nudge them apart while they cook.

patlim

1st May, 2017

3.8

- Hubby is carnivore...!! Added Lamb mince and reduced the courgettes accordingly. Fried the minced and added it after cooking the onions. Sliced courgettes gave it a lot of texture.
- Lasagne sheets were a nightmare. Blanched and cooked it longer in the over assembled
Great recipe!!

catie74

14th Mar, 2017

I make my own tomato pasta sauce as we find the jars way too sweet. Homemade is so easy and so much nicer. Upped the garlic, but this made a nice change from a meat lasagne. If I was cooking for a vegetarian then I would be happy to serve this up for everyone, but then we often have meals that don't happen to contain meat, so it wouldn't be out of the ordinary anyway

Russell T

10th Mar, 2017

5.05

Very tasty recipe, easy to make and quick. I used more than 700g of grated courgette. I found following the advice regarding lasagne sheets fiddly. When I make any lasagna, I just dip each sheet individually in a separate baking dish with boiled water from the kettle.

YVR

14th Jan, 2017

5.05

I too make it with fresh lasagne sheets - easy & delicious! I tried it once in a 13" x 8" pan and that was simply too big. Best to use a dish no bigger than 9"x 9".

Saize

6th Jan, 2017

5.05

Beautiful meal. Made it for me and me son. Differently be making it again. Not changes to the method at all.

cocochannel2711

19th Dec, 2016

Made this last week for a group of friends at a christmas get together. It was a crowd pleaser even the meat eaters! I used half leeks half courgettes, added tomato and chilli sauce with extra garlic and cheese oh and substituted ricotta with feta. Will definitely make this again

linfloss

2nd Dec, 2016

5.05

This is so nice, after reading other comments I added chilli powder to my tomato sauce and some chipotle flakes too. Also used fresh lasagne sheets as they're so much easier and nicer. Will be a favourite in our house from now on.

Pages

Thanks for your question. This dish has been designed to throw together at the last minute and will give best results if made in this way.

courgette_Lover_69

27th Jan, 2017

if I use my old courgettes that have been else where is that ok?

ThomLeigh

27th Jan, 2017

no

courgette_Lover_69

27th Jan, 2017

Thankyou Thom

kfish

7th Mar, 2016

Can you freeze and if so do you bake first?

goodfoodteam

28th Apr, 2016

We don’t think this will be that successful in the freezer because of the high water content in the courgettes and ricotta. It is likely to separate. Sorry.

tushkar

9th Sep, 2015

Do you have a good recipe for your own tomato sauce? I grow tomatoes but have yet to make a good tomato sauce so I used one from a jar; I like Lloyd Grossman sauces - bought when they are on offer!

LaineyQ78

4th Feb, 2016

Tushkar - just chop your fresh tomatoes into quarters, cover with a couple of tablespoons of olive oil and salt & pepper then roast at 180c for 30mins or so then just use as a tin of chopped tomatoes in recipes (you will need to adjust sugar/salt/balsamic vinegar as to how ripe/sweet your tomatoes are).

LaineyQ78

4th Feb, 2016

Gently fry a clove of garlic in 1 Tbsp of olive oil for 1 minute on a medium heat. Add a can of good quality chopped tomatoes or 400g of passata, 1 tsp of a stock cube, 1 Tbsp of tomato purée and 1 tsp sugar. (Here you could a little fresh chille, some chopped jarred roasted peppers, ground toasted pine nuts, chopped olives, sun-dried tomatoes, dried/fresh herbs) Gently simmer uncovered for 5 minutes add a few torn basil leaves and serve - or jar up by leaving to cool, top with a little oil and store in the fridge for a week or two. This is perfect with pasta or as pizza topping.

courgette_Lover_69

27th Jan, 2017

don't freeze the courgettes it can be very hard when you put it else where

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